Chicken Madeira Rigatoni Recipe
pan roasted chicken with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette
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Ingredients
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For the Chicken
For the Sauce
For the Pasta
For the Ciabatta Baguette
Method
Prepare the Chicken
- 1
Season the Chicken
Season the boneless, skinless chicken breasts with salt, black pepper, and garlic powder on both sides.
- 2
Pan Roast the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest.
Make the Sauce
- 3
- 4
Add the Madeira Wine
Pour in the Madeira wine and let it simmer for about 3-4 minutes until it reduces by half.
- 5
Finish the Sauce
Add chicken broth and heavy cream to the skillet. Stir in chopped rosemary and let the sauce simmer for an additional 5 minutes until it thickens slightly. Season with salt and pepper to taste.
Cook the Pasta
- 6
Boil the Pasta
In a large pot, bring water to a boil and add 1 tablespoon of salt. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
- 7
Combine Pasta and Sauce
Once the pasta is cooked, add it to the skillet with the creamy mushroom sauce. Toss to combine and heat through for 1-2 minutes.
Prepare the Ciabatta Baguette
- 8
Make Garlic Butter
In a small bowl, mix softened butter with minced garlic, lemon zest, and chopped rosemary.
- 9
Serve
- 10
Plate the Dish
Slice the rested chicken and place it on top of the rigatoni with mushroom sauce. Serve with the toasted ciabatta baguette on the side.
